Fresh Veggie Frittata - Easy, Healthy, Delicious | Robyns.World

Eggs are such a versatile ingredient and they are inexpensive. A frittata is an egg-based Italian dish and perfect for dinner, brunch, breakfast, or lunch. Frittatas are pretty much a large omelette or crustless quiche. You can add any kinds of ingredients you want to them to suit what you have on hand, what is in season and what your family likes. This is a super easy dish which is also healthy and delicious plus it is a one skillet meal!

On the TV show, The Chew, last week they made a vegetable frittata and my mouth just watered watching the segment. I decide I would try Chef Symon’s recipe, but of course with a few twists of my own.

Prepare all ingredients before you start cooking the frittata

Because the cooking time is so short for a frittata you definitely want to make sure you have all of your ingredients ready to go before you even turn the stove on. Wash, clean, and chop all of your ingredients and set aside. Above you will see if sliced my grape tomatoes in half, I have my chopped garlic and onions, some thinly sliced rainbow chard, and a diced zucchini.

For myself that would be all I needed. However, Hubby is a meat and potatoes kind of guy so I wanted to bulk it up just a bit. For him I added in just a small amount of diced ham and some frozen shredded hashbrowns.

Saute all your vegetables and other ingredients before adding the eggs

Add a bit of oil to a cast iron skillet and throw in all of your veggies and other ingredients. Saute for 3-5 minutes over medium-high heat.

Mix eggs, Greek yogurt, and salt and pepper

Add your eggs, the Greek yogurt, salt and pepper into a bowl and whisk well.

Pour egg mixture over sauteed veggies

Pour the egg mixture into the skillet with the sauteed mixture. Wiggle a spoon (fork, spatula, etc.) around in different places to get the egg mixture in between and underneath. Cook for just 1-2 minutes on the stove top, stirring gently.

top with tomatoes and then broil

Sprinkle the halved tomatoes on top of the frittata and then put the skillet under the broiler for 3-5 minutes. My oven has a hi and lo setting for broiling, I used the lo setting for this. If you only have one broil setting watch even closer so you don’t burn your frittata. You want to brown it though.

Look how golden brown and delicious the frittata looks

Look how golden brown and delicious the frittata ends up! Take out from the broiler and let set for about 2-3 minutes before cutting.

Slice frittata into wedges to serve

Cut the frittata into wedges to serve. My recipe would easily serve four hungry adults.

There are endless options for what you add to a frittata. This is easily a vegetarian dish if you like. Add any vegetables you like. Change it up each time you make it. Don’t shy away from adding the greens to this dish either even if you think you don’t like them because they are mixed in with everything else and they add a lot of healthy vitamins to the dish. You could add cheese to the frittata as well, a hard cheese like Parmesan would be excellent mixed in or even just sprinkling over the top when serving.

Have you ever made a frittata? What ingredients would you put in your frittata?

Robyn

 

Frittata

Serves 4
Website Robyns.World

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped finely
  • 1 Small onion, chopped finely
  • 4 Large rainbow chard leaves, stems removed, sliced thinly (or any hearty greens you like)
  • 1 Medium zucchini, chopped
  • 1/4 cup diced ham
  • 1/4 cup frozen shredded hashbrowns
  • 1 teaspoon dried Mexican oregano (regular dried oregano or dried Italian seasoning would also work well)
  • salt and pepper, to taste
  • 6 Large eggs
  • 3 tablespoons plain Greek yogurt
  • salt and pepper, to taste
  • 1/4 cup grape tomatoes, halved (any small bite sized tomato)

Directions

Preheat oven broiler.

Heat cast iron skillet over medium-high heat on stovetop. Add olive oil and heat. Add prepared garlic, onions, rainbow chard, zucchini, ham, frozen hashbrowns, dried herbs, and salt and pepper to taste. Saute for 3-5 minutes.

In small bowl combine eggs, Greek yogurt and salt and pepper to taste. Whisk well.

Pour the egg mixture over the mixture in the cast iron skillet. Use a spoon or fork to move things around a bit to get the egg mixture mixed in a bit and under some of them veggies. Continue to cook 1-2 minutes, gentle stirring occasionally.

Sprinkle the halved tomatoes on top of the skillet. Place under broiler for 3-5 minutes watching carefully so it does not burn.

Remove skillet from broiler. Let stand 1-2 minutes. Slice into wedges to serve.

Fresh Veggie Frittata - Easy, Healthy, Delicious | Robyns.World